I don’t have a story for you this week, just a little list of happy fall things…

It’s apple season and I wanna bake everything with apples in them such as apple pies, apple crumble and this squash apple coconut loaf.

Talking about baking, with the temperature cooling down, I can finally leave the oven on for hours without suffocating in my tiny place.

Leaves changing colour. I don’t think I can ever get tired of it, even though it happens every year!

The best event of the year for beer enthusiasts in Toronto, Cask Days.

A mug filled with hot chocolate on a cool night.

Taking out my cozy sweaters, warm socks and giant scarves.

Life’s rhythm seems to be slowing down and I’m all for it.

There’s a lot more fall recipes coming up in the next few weeks. Make sure you subscribe to the newsletter at the bottom or follow me on Instagram to get notified!

10-12 servings


2 1/4 cups all-purpose flour
1/4 cup almond flour
1/2 tsp baking soda
2 tsp baking powder
3/4 tsp kosher salt
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cardamom
2 tbsp fresh ginger
1 cup water
1 cup honey
1 cup canola oil
3/4 cup granulated sugar
2 tbsp brown sugar
2 large eggs
1 tbsp vanilla extract
2 bosc pears

1/3 cup rolled oats
3 tbsp all-purpose flour
5 tbsp brown sugar
1/4 cup sliced almonds
1/4 tsp salt
2 tbsp canola oil



Heat the oven to 350°F. Grease a 25-cm round cake pan and line the bottom with parchment paper.

In a bowl, whisk the flours, baking soda, baking powder, salt and spices.

Peel the fresh ginger skin with a spoon. Then, finely grate it with a cheese grater. Boil the water in a small saucepan. Place the honey, oil and both sugars in a separate bowl and pour the hot water over it. Whisk until combined. Make sure its cool enough to add the eggs without cooking them. If not, let it cool a little longer before adding them. Add the vanilla and the fresh ginger and whisk until combined again.


In a bowl, mix all the dry ingredients with a spoon. Then, drizzle the oil and toss the ingredients around until the mixture is crumbly.


Pour the cake’s dry ingredients in the wet ingredients. Whisk gently until just combined. Transfer the cake batter in the prepared pan.

Cut the pears in two, remove the core and slice thinly. Gently place the slices of pear on top of the cake batter and sprinkle the crumble around the pear slices so that you can still see them. Now, it’s ready to go in the oven! Bake until a tooth pick inserted in the middle of the cake comes out clean. It took me about 1 hour and 15 minutes, so start keeping an eye out after an hour. Let it cool for 15 minutes before removing it from the pan.

The cake is best eaten the day of, but it will keep covered with plastic wrap at room temperature for 2 days. 


You can replace the pears with apples, blueberries, raspberries, peaches or anything you’d like really.

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Hi! I’m Steph. Originally from Montréal, I moved to Toronto in 2015. I spend my days working at the most quaint Swedish coffee shop making cinnamon buns and adding cardamom to everything I bake. In this blog, I want to share with you recipes that remind me of home, travel stories filled with new food discoveries and the restaurants, coffee shops and bakeries I love to visit most in my new city.